Healthy Chocolate Chip Zucchini Bread is soft, fluffy and delicious. The zucchini keeps the bread extra moist and the cinnamon and chocolate chips add a nice warm, rich flavor.
The weather has been beautiful here in Northwestern Ontario, Canada and I have been watching the plants in my garden start to grow. I often get lost in my thoughts as I think about all of the wonderful recipes I would like to create with my harvest. I started thinking about zucchinis because everyone knows when you plant a zucchini plant, there are often so many zucchinis that you don't know what to do with them all. I immediately knew I had to create some recipes for the blog for the upcoming zucchini season. Healthy Chocolate Chip Zucchini Bread is one of those recipes and it's a great way to use up one of those extra zucchinis. The zucchini keeps the bread moist, it adds some great nutrients and you barely notice it's there. With no added butter, oil or processed sugar, Healthy Chocolate Chip Zucchini Bread is a healthy snack at any time of day.
Ingredients
- Zucchini - a medium size zucchini works great. No need to peel the zucchini!
- All-purpose flour - I haven't made this recipe using any other type of flour.
- Baking Soda - Helps the bread to rise.
- Baking Powder - Helps give the bread that cake like texture.
- Cinnamon, Nutmeg - Spices to add flavor.
- Salt - Brings out the flavor of the other ingredients.
- Honey - Adds some sweetness.
- Greek Yogurt - I used plain 0%, no sugar added.
- Eggs - Helps to bind the ingredients together.
- Vanilla - Adds some flavor.
- Almond Milk - I used unsweetened vanilla almond milk.
- Mini Chocolate Chips - You can't have Healthy Chocolate Chip Zucchini Bread without the chocolate chips!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Lightly grease a loaf pan with cooking spray.
Use a grater to shred the zucchini. Set aside.
In a medium size bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt. Whisk to combine.
In a large bowl, add honey, Greek yogurt, eggs, vanilla and almond milk. Whisk to combine.
Add dry ingredients to the wet ingredients. Use a spatula to mix the batter until the flour is incorporated. Do not overmix.
Add shredded zucchini and chocolate chips to the batter.
Use a spatula to fold in shredded zucchini and the chocolate chips.
Pour batter into prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center come out clean. Let cool for 10 minutes before moving to a wire rack to cool completely. Cut bread into 12 equal slices. Enjoy!
Hint: Make sure to grease the loaf pan so the bread doesn't stick to the pan!
Substitutions
- Almond Milk - I used unsweetened vanilla almond milk. You can use any type of milk in this recipe.
- Mini Chocolate Chips - Feel free to use any chocolate chips you have on hand. I prefer to use mini chocolate chips because they distribute more evenly in the batter to ensure you have chocolate in every bite!
Equipment
Silicone Loaf Pan - I used a silicone loaf pan for this recipe because it's easier to pop the bread out of the pan. You can also use a metal or glass loaf pan for this recipe.
Box Grater - I used a box grater to shred the zucchini but feel free to use any type of grater you have on hand.
Storage
Healthy Chocolate Chip Zucchini Bread can be stored in an airtight container or bag at room temperature for up to three days.
Healthy Chocolate Chip Zucchini Bread freezes well. Place slices in an airtight container or bag and freeze up to three months. Thaw in the refrigerator or at room temperature when ready to eat.
Top tip
Make sure the honey is runny before adding it to the wet ingredients. Older honey has the tendency to crystalize and become thick. It will be difficult to whisk in the honey if it is crystalized and thick. Thick or crystalized honey can be put in the microwave for 20 seconds and it will quickly become runny!
FAQ
Yes! There is no need to peel the zucchini. You won't even notice the skin is there and it adds extra nutrients to the bread.
You have overbaked the zucchini bread. Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. I recommend checking the bread at 50 minutes to ensure you don't overbake it.
Do not overmix the batter because overmixing will cause the bread to be dense. Mix the batter just until the flour mixture is incorporated to create the soft and fluffy bread.
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Chocolate Chip Zucchini Bread
Ingredients
- 1 cup zucchini shredded
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup honey
- ⅓ cup Greek Yogurt plain 0%, no sugar added
- 2 large eggs
- 2 teaspoons vanilla
- ½ cup almond milk
- ½ cup mini chocolate chips divided
Instructions
- Use a grater to shred the zucchini. Set aside.
- In a medium size bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt. Whisk to combine.
- In a large bowl, add honey, Greek yogurt, eggs, vanilla and almond milk. Whisk to combine.
- Add dry ingredients to the wet ingredients. Use a spatula to mix the batter until the flour is incorporated. Do not overmix.
- Add shredded zucchini and chocolate chips to the batter.
- Use a spatula to fold in shredded zucchini and the chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center come out clean. Let cool for 10 minutes before moving to a wire rack to cool completely. Cut bread into 12 equal slices. Enjoy!
Leave a Reply